Chipotle Rubbed Salmon Tacos Food

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

GRILLED CHIPOTLE SALMON TACOS

Steps:

• Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

CHIPOTLE-RUBBED SALMON TACOS

Steps:

• Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
• Wrap the tortillas in foil and bake for about 8 minutes, until they are soft and heated through.
• Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat, until nicely browned and just cooked through, about 3 minutes per side.
• Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.

GRILLED SALMON TACOS WITH CHIPOTLE LIME YOGURT

Steps:

• Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
• Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
• Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.

GRILLED SALMON TACOS WITH CHIPOTLE SAUCE

Steps:

• Blackening Spice Mix: Combine all ingredients in a small bowl. Stir well to blend. Store in an airtight jar in a cool, dark place for up to 6 months. Makes about 2/3 cup.
• Chipotle Sauce: In a small serving bowl, mix together the mayonnaise, buttermilk or sour cream, chipotle chiles, cilantro and salt. Cover and set aside for up to 45 minutes, or cover and refrigerate for up to 3 days. Makes 11/4 cups.
• To Finish and Assemble: Preheat the oven to 350 degrees.
• Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. Arrange the salmon, skin side up, on a rimmed baking sheet. Oil the skin generously with about 1 tablespoon of the olive oil. Turn the salmon over and rub the flesh side all over with the blackening spice. Using fingertips, lightly dab the remaining olive oil over the blackening spice.
• When ready to grill, brush the grill grate generously with vegetable oil. Grill the salmon, skin side up, directly over the fire. Cover the grill and cook on one side for 4 minutes. Turn and cover again. Cook until almost opaque throughout but still very moist, or until an instant-read thermometer inserted in the center registers 125 to 130 degrees, about 5 minutes more. Transfer to a cutting board and cool slightly.
• Meanwhile, place the tortillas in a covered heatproof container or sealed aluminum foil packet.
• Warm the tortillas in the oven for 15 minutes before serving.
• In a medium serving bowl, toss together the cabbage, green onions and lime juice. Place the tomatoes in a small serving bowl. Slice the salmon crosswise into 12 strips, lift the salmon off its skin, and arrange on a warm serving plate. Discard the skin. Transfer the warm tortillas to a serving plate. Let each diner assemble his or her own tortilla. To assemble, spread a generous spoonful of Chipotle Sauce down the middle of a tortilla, arrange a strip of salmon on top, mound with a bit of the cabbage mixture, and garnish with some diced tomatoes.